74 | NEIPA - V2 - Eeepa! - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

74 | NEIPA - V2 - Eeepa!

206 calories 21.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday September 17th 2021
1.062
1.016
6.0%
18.4
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.57 lb US - Pale 2-Row8.57 lb Pale 2-Row 37 1.8 68.9%
2.90 lb American - White Wheat2.9 lb White Wheat 40 2.8 23.3%
0.70 lb American - Carapils (Dextrine Malt)0.7 lb Carapils (Dextrine Malt) 33 1.8 5.6%
0.27 lb American - Caramel / Crystal 15L0.27 lb Caramel / Crystal 15L 35 15 2.2%
12.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12 Whirlpool at 175 °F 30 min 6.11 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 13 Whirlpool at 175 °F 30 min 6.62 10%
1 oz El Dorado1 oz El Dorado Hops Pellet 11.2 Whirlpool at 175 °F 30 min 5.7 10%
2 oz Mosaic2 oz Mosaic Hops Pellet 12 Dry Hop 3 days 20%
3 oz Galaxy3 oz Galaxy Hops Pellet 13 Dry Hop 3 days 30%
2 oz El Dorado2 oz El Dorado Hops Pellet 11.2 Dry Hop 3 days 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 8 150 50 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.67 18.7  
Mash volume with grains 5.66 22.6  
Grain absorption losses -1.56 -6.2  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.11 g | 20.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.89 g | 23.6 qt) 5 20  
Total: 8.81 35.2
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 65-68, let free rise to 72, hold roughly 5 days until fermentation is almost wrapped up. Dry hop, under pressure, day 7, let hops sit 3-5 days until CO2 production ends, and cold crash for 2 days before transferring. Let condition in the keg at serving temp a further 7-10 days.

Brewday: 10/22/21
Start Time: 11 am
Brewed solo with the dogs

Mash:
4.2 gallons of mash water, treated with 10g of calcium chloride, and 4g of gypsum. Target mash of 154, strike temp of ~167. Preheated mash tun with 173 degree water. Subbed 1 gallon of Sparge water with tap.

Doughed in to achieve rest of 153, held for 60 minutes, stirring every 15 minutes. Vorlaufed ~5 minutes before slowly draining first runnings into bucket.

Collected 2.5 G of first runnings, sparged with 180 deg water. Let sit for 15 minutes before vorlaufing for ~5 minutes. Wort quite clear for second runnings.

Drained second runnings directly into kettle, target pre-boil volume between 6.9 G.

Boiled 1 hour with heat stick and ultra burner on "4".

Rapidly cooled with copper immersion chiller to 175, added whirlpool charge, created whirlpool with chiller, added lid and let set.

Continued rapidly cooling to 73 before letting rest 30 minutes, lid on, to settle before transfer. Transferred hard through spout/hose to fermentor, yeast pitched (1.5L) half way through transfer to incorporate.

Fermented in modified 5 G corny keg with filter around dip tube.

FV placed in computer room, ambient temp ~65 deg.

OG: 1.060

Finished cleaning 5:40 pm

Notes: left 0.25 G in kettle after filling FV, and OG was slightly low, boil harder next brew.

@12 hrs - blow off already out of flask and into secondary bucket. Cleaned and refilled with fresh sanitizer

@24 hrs - ferm slowed considerably but still consistent with slowing blowoff.

10/27/21: keg opened, 8oz of dry hops added, sealed immediately and purged with CO2. Keg sealed off to dry hop under pressure built up from refermentation.

11/01/21: keg placed into kegerator to crash cool for 48 hours

11/04/21: Eeepa! packaged. Tried keg to keg transfer with a jumper cable. Ran into a lot of foaming and loss issues because of an error (keeping the gas connected to the receiving keg). Improvements for next time - set pressure to 5psi on both kegs, remove gas line from receiving keg, attached liquid jumper lines, vent PRV on receiving keg and it should flow smoothly.

Finally Gravity: 1.012

Last Updated and Sharing
 
338
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-09 19:47 UTC